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Chesapeake Bay Crab Stuffed Burger

Stuffing isn’t just for Thanksgiving at my house! In fact, stuffed burgers are preferred over stuffed turkeys — and much easier, I might add. A thick, juicy, stuffed burger is always a fun surprise (and certainly more flavorful than that Thanksgiving bird).

If you’re going to stuff a burger, why not go all the way: make a surf and turf burger! This easy combination of crab meat and Certified Angus Beef ® brand ground beef tops my favorite burgers list (and uses two of my favorite ingredients!).

With classic Old Bay Seasoning and horseradish, these burgers combine a light and lemony, cilantro crab stuffing with rich, beefy flavor. Top it off with your favorite aioli or remoulade sauce.

Stuffing with onions or mushrooms? Pre-cook and drain. Excess liquids could cause the burger to fall apart during grilling.

Don’t overstuff! Too much of a good thing makes it challenging to get a good seal on the edges. And you want that good stuff to stay inside!

Seal edges tightly by pinching with your fingers. Shape the burger as you go. Remember: the goal is to keep the good stuff inside.

Stuffed burgers are thick burgers. After searing, move burgers to the cooler side of the grill to complete cooking to 160 degrees. They will take a bit longer than regular burgers. Use an instant-read meat thermometer to check the temperature. Be sure it’s inserted into the meat and not the stuffing.

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Margaret Coleman

Margaret lives on a sheep farm with her husband and three, puddle-jumping farm kids. Gardening and canning are therapeutic for this busy working mom, also a self-proclaimed queen of the grill. She's an avid baker, always searching for gluten, dairy, soy and nut-free recipes due to a son with allergies. She loves fresh foods and learning new cooking techniques.
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